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TEMPORARY FOOD VENDOR'S APPLICATION <br /> All food vendor's (both fat prort and non-profit)are rcqulrod to return a signed and Completed Copy of this chockiist to <br /> lho festival coordinator three(3)%voeks prior to this event <br /> Downtown Tracy Saturdays <br /> t,harnnof Event: D y Farmers Market Da-o(s) Year Round <br /> 2. The following is information about my organ lzabonlbusiness: <br /> Name of organizatiori/busirvass: Wolfsen's Meat & Sausage <br /> Address, 358 South Ave Gustine. CA 95322 <br /> Phone. (209 )854 - 6456 Alternate- ( ) <br /> 3, Ust food to be sold or given to the p,tAl.: Various Sausages, Chicken, Steaks, Bacon, Salmon <br /> 4. .am providing food that is NOT prepared at home: 0 Yes ❑ No <br /> All food is prepared on-site or Is from approved commercial fablines: ❑Yes ❑No <br /> Name of fact ity. Wolfsen's Meat & Saurago Phone. ( 1 <br /> Address of facility,358 South Ave Gustlno, CA 95322 <br /> 5. 1 am providing a booth vath the following: (to protect my unpackaged food and food•preparallon areas from feces. <br /> dust and tt)e public) <br /> ❑ A booth with walls and Ceiling oonstructoo of either wood, canvas, pt.-estic, sindar material and lino mash fly <br /> screening, completely enclosing open food areas- It Will also have a smooth and deanabia floor (concrete, <br /> asphalt, clean tarps and smooth wood arc acceptable)and constructed to separate food and food praparalfon <br /> areas from the public, <br /> PZ other(spy) NIA Prepackaged Goods <br /> Nota: Tho only operatlons not required to provide enclosed booths aro these which sotl beverages from <br /> approved dspensers,or prepackaged foods from approved snurcos <br /> 6- Approved wiler for dnnWg, utensil and hand washing n711 be provided in my booth by the fdiowing methods: <br /> N Approvco bottlod walor- <br /> ❑ On-site hose bib that Is connected to a potabio water soUrco. <br /> ❑ Other(spedfy)- <br /> 7. FJectrbaty is provided for my booth's use: ❑ Yes ❑ No <br /> 9, 1 am providing an accurate probe thermometor to measure the hot and cold holding or potentially hazardous <br /> foods during an Urines of booth operation: X Yes ❑ No <br /> 9. 1 am providing he following hot temperature control for tho I'ral holding of all potentially hazardous foods above <br /> 135'F: <br /> ❑ Camp stove NIA ❑ Sterno& hotel trays <br /> ❑ Double steamer ❑ Steam table 8 lids <br /> ❑ Electric stove top ❑ Other(specify) <br /> Note: Examples of potentially hazardous food Include: meats, tamales, cooked beans, rice, <br /> vegetables, potato salad, oggs,and dairy products. <br /> L 1D Se-U i5pe 7 nl 1 t IrMF1 EVEN-7 APP <br /> 'T V'I 1 f,F / <br />